Peach Marmalade

Dip fruit in hot water for 2 or 3 minutes; dip in cold water, remove at once and take off peel and remove pit. Chop or slice very fine. Add three-quarters as much sugar as fruit and cook very slowly until thick. Seal in sterilized jars.

Bar Le Due Currants

Use only large, firm fruit. Weigh and use an equal weight of strained honey. Heat honey, add fruit, let simmer very slowly about 5 minutes, remove the fruit with a skimmer, then cook down the syrup until thick. Pour it over the fruit and store in glasses as you would jelly.

Apple Marmalade

Wash apples, quarter, but retain skin and cores. Add a very little boiling water, just enough to prevent burning. Cover and cook, stirring frequently, until soft. Press through a colander or a puree strainer. For every cup of pulp add three-quarters cup of sugar and the juice and grated rind of 1 lemon. Let cook over a slow fire until somewhat thickened. Remember that marmalade thickens considerably upon cooking.

Golden Marmalade

(Slightly Bitter)

1 grapefruit.

2 oranges. 1 lemon.

10 cups cold water. 10 cups sugar.

Wash and dry fruit; cut into quarters without peeling then cut quarters in very thin slices. This will take a sharp knife. Discard all seeds. Cover fruit with water and let stand over night. In the morning bring slowly to the simmering point and cook until fruit is tender, at least 4 hours, longer if necessary. Let stand over night again then reheat, add sugar and cook, stirring frequently until when a spoonful is tested on a cold dish it forms a jelly. Pour in sterilized glasses, cool and cover as for jelly.

Orange Marmalade

Wash and dry fruit. Cut into quarters without peeling, then cut each quarter into the thinnest of slices. Allow 1 lemon to 6 oranges. Discard all seeds for they will make the marmalade bitter. For each cup of fruit allow 3 cups of cold water. Let stand over night then heat slowly to the simmering point and cook until the rind is tender, from 4 to 6 hours. If the rind is not tender the marmalade will not be satisfactory. Let stand over night a second time, reheat and when boiling add the sugar; allow equal measures of fruit and sugar. Cook rapidly until the mixture jellies when tested on a cold dish. If a sugar thermometer is used the mixture should be about 218 degrees F.

Pineapple And Orange Marmalade

1 pineapple. 6 oranges.

1 lemon.

Wash and dry oranges and lemon; cut into quarters without removing peel. Cut each quarter into very thin slices, discarding all seeds. Peel and remove "eyes" from the pineapple. Shred fruit from the core with a silver fork. Measure the fruit, allowing 3 cups of cold water for each cup of fruit. Let stand over night then bring slowly to the simmering point and cook until the orange rind is tender, 4 to 6 hours. Let stand over night again, then measure. Reheat and when boiling point is reached add the sugar, allowing an equal quantity. Let cook until the mixture thickens when tested on a cold dish.